Pork chops topped with honey, mustard, orange juice, garlic, paprika, bacon, Gouda and baked. Ready in under 30 minutes. Serve over rice and you have yourself an easy and quick weeknight dinner! Free to switch out the pork for chicken and use your favorite cheese!
INGREDIENTS:
6 to 8 boneless pork chops
1 Tbsp olive oil
¾ cup honey
½ cup Dijon mustard
1 tsp orange juice
2 cloves garlic, minced
½ tsp garlic powder
½ tsp paprika
Salt and pepper to taste
½ cup chopped cooked bacon
1½ cups shredded gouda cheese
INSTRUCTIONS:
Preheat the oven to 375ºF.
Season pork chops with garlic powder, salt and pepper on both sides.
Heat oil in a skillet and cook pork chops 2 minutes on each side until they are starting to brown. Place in a 9×13-inch baking dish.
Combine honey, garlic, mustard, juice and paprika. Pour over pork chops.
Bake for 20-25 minutes. Remove from the oven.
Top pork chops with bacon and cheese. Return to the oven, and continue to bake until the cheese is melted.
Whether you’re entertaining or making these Crab Stuffed Portobello Mushrooms for a weeknight dinner, this recipe will not disappoint. I love to serve these stuffed mushrooms over a simple shaved Brussel sprouts but feel free to serve over rice, pasta or even as an appetizer on their own.
Where to find the crab meat?
Look for pasteurized jumbo, lump crab in the seafood section of the supermarket. The regular lump crab or even claw meat blends perfectly with the sour cream mixture and goes a lot farther.
Here’s another trick… for mushrooms that’ll hold their shape when stuffed: roast them first, before adding the filling, to draw out some of their extra moisture.
The Brussel Sprouts Salad
Whoever made Brussel sprouts the new cool veggie, thank you! For a while, roasted was the only way I ate Brussel sprouts and then one day I tried the shredded brussel sprouts salad at Cooper’s Hawk and my mind was blown! It’s so simple and doesn’t require a salad dressing, just shredded parmesan cheese, lemon zest and lemon juice.
I like to use my food processor to shred the sprouts but you can also use a mandoline slicer or sharp knife. For this recipe, I also like to roast about a ½ cup of the sprouts to add a little more flavor and texture. You choose what you like! And you feel free to serve this salad alone or with my crab stuffed mushrooms.
INGREDIENTS
Stuffed Mushrooms
24 large baby Bella mushrooms (about 1 lb.)
Olive oil cooking spray
8 oz fresh lump crabmeat
¼ cup scallions chopped
6 tablespoons nonfat sour cream
¼ cup Parmesan grated
½ teaspoon garlic powder
½ teaspoon dried thyme
¼ teaspoon black pepper
⅛ teaspoon paprika
Brussel sprout salad
1 pound brussels sprouts
½ cup finely grated Parmesan cheese
Lemon zest and juice of one lemon
Salt and Pepper (to taste)
INSTRUCTIONS
Stuffed Mushrooms
Preheat the broiler, setting the temperature on high. Set an oven rack in the middle of the oven (this will prevent the mushrooms from scorching under the broiler). Line a broiler-safe rimmed baking sheet with foil.
Use damp paper towels to gently wipe the mushrooms clean. Gently twist the stems off. Spray the mushrooms with olive oil on both sides. Broil in the middle of the oven until just tender, 2-3 minutes per side. Drain on paper towels.
Transfer the crabmeat to a medium bowl, feeling through the meat to make sure no shell pieces remain.
Add the remaining ingredients except for the paprika and mix well until fully combined.
Spoon the crab mixture into the mushrooms, dividing it evenly. Each mushroom should hold about 2 tablespoons of filling. Pack the filling into the mushrooms and pile it high.
Sprinkle the stuffed mushrooms with paprika.
Arrange the mushrooms, filling side up, back on the baking sheet.
Lightly spray them with olive oil.
Broil the mushrooms briefly, just until the filling is warm and golden, for about 3 minutes.
Brussel Sprouts Salad
Shave the Brussel sprouts using a food processor and place in a large bowl, breaking them up with your hands and discarding any tough pieces.
Take ¼ cup of the sprouts and place on a baking sheet. Broil for ten minutes until the edges are brown and crispy.
Toss the cooked and raw sprouts in a large bowl with the lemon zest and juice until coated. Let sit at room temperature for at least 15 minutes to allow the sprouts to soften and the flavors to combine.
Before serving, toss in the grated parmesan and taste again for seasonings, adding more salt and pepper, if needed.
This light and healthy meal, Pan seared scallops with warm asparagus and salad with orange dressing comes together in just 20 minutes. It can be made with scallops or with other fish like salmon, cod, snapper, halibut, or sea bass… or even grilled chicken. The dressing is very universal- citrusy and flavorful and perfect on so many things!
INGREDIENTS
For the dressing
1/4 cup orange juice
3 tablespoons sesame oil
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 teaspoon salt
freshly ground black pepper
For the scallops
1 tablespoon olive oil
12 scallops
Salt and freshly ground black pepper
For the salad
1 small bunch asparagus cut in about 3 inch pieces
6 cups baby kale
1/4 cup thinly sliced red onion
2 oranges peeled and cut into segments
1 tablespoon sesame seeds
1 tablespoon olive oil
INSTRUCTIONS
Make the dressing
In a small bowl, whisk together the orange juice, soy sauce, vinegar, sesame oil, salt and pepper. Adjust seasoning to taste.
Cook the scallops
Heat a large non-stick skillet over medium-high heat, heat about 1 tablespoon of olive oil. Working in batches, lightly season the scallops with salt and pepper, and sear for about 2 minutes, or until golden brown on one side. Flip the scallops and cook for about 2-3 minutes more, until the other side is also golden brown. Transfer to a plate and set aside.
Make the salad
Bring about an inch of water to a boil in a deep-sided skillet or sauté pan. When the water is bubbling, salt the water, then drop the asparagus and cook the asparagus for about 2 minutes, or until bright green. Strain the asparagus in a sieve, running it under cold running water. Set aside.
Return the skillet to the stove and heat it over medium heat. Add the remaining tablespoon of olive oil, and drop in the kale and red onion. Stir the kale and cook for about 1-2 minutes, then add the asparagus and about 2 tablespoons of the dressing.
Transfer the asparagus and kale into bowls.
Top with scallops, orange segments and a sprinkling of sesame seeds. Serve with additional dressing.
Christmas is my favorite time of year! I love spending the day in the kitchen, creating new recipes like this White Chocolate Cranberry Orange cookie!
This cookie is bursting with flavor from the cranberry and orange flavors and a sweetness from the white chocolate chips. These cookies are so soft and delicious!
These White Chocolate Cranberry Orange Cookies will be the star of your cookie exchange!
Ingredients
¾ cup butter, melted
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ¼ cup all-purpose flour
½ teaspoon baking soda
1 cup white chocolate chips
Zest of one Orange
1 tablespoon fresh orange juice
1 cup Craisins (dried cranberries)
Instructions
In mixing bowl, beat melted butter with sugars until creamy. Beat in eggs, one at a time. Add in vanilla. Slowly beat in flour, baking soda and salt. Fold in white chocolate and Craisins.
Drop by large teaspoons onto a parchment lined cookie sheet.
Bake in a 350 degree oven for 10-12 minutes. Remove, cool and enjoy!
Heartier than a soup but different from a traditional chili, this is a twist on White Chicken Chili. Lots of flavor from green chiles and fire-roasted tomatoes plus a little heat from the buffalo sauce are balanced out with some sweet corn yogurt, and cream cheese. Top it all off with blue cheese crumbles! This is great to serve at a party, take to a tailgate, or a potluck. Oh, and the best part this is all made in the crock pot- a fix it and forget meal!
INGREDIENTS
1 1/2 pounds boneless skinless chicken breasts
2 teaspoons chili powder
2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 stalks of celery, diced
1 sweet onion, diced
1/2 cup frozen corn
14.5 ounce can fire roasted tomatoes
4 ounce can diced green chiles
2 15 ounce cans cannellini beans
1/2 cup Franks Buffalo Sauce
3 cups low sodium chicken broth
4 ounces low fat cream cheese, room temperature
1/2 cup plain Greek yogurt
Blue cheese, for topping
INSTRUCTIONS
Add the chicken breasts and all of the other ingredients except the cream cheese and Greek yogurt to the slow cooker. Stir everything together then cover it with the lid. Cook on low for 4-6 hours or high for 3-4 hours or until the chicken breasts are cooked through.
Remove the chicken from the slow cooker and onto a plate. Use forks or your hands to shred it. Add the cream cheese into the slow cooker and whisk it in until there’s no lumps.
Add the shredded chicken back in and cover with the lid. Cook on low for another 30 minutes.
Turn off the slow cooker and quickly stir in the Greek yogurt. Don’t let it sit or it may curdle. Taste for seasoning.
Top the chili with blue cheese crumbles and extra hot sauce if desired.
Let’s get ready for some football!! This Beer cheese dip is perfect for any game day party.
A combination of your favorite beer, a variety of cheeses, and ranch seasonings this recipe is a welcome addition to any appetizer spread! Serve with pretzel bites, tortilla chips or even veggies!
What kind of beer do you like best? Then that is the beer you should use!
Dark Beers like stouts, and malts will produce a deep and bitter flavor.
Light Beers like ales and IPA’s will give a lighter kind of flavor (this is my personal favorite).
Non-Alcoholic beers work just fine in this recipe too!
Think about what you are dipping into this gooey cheesy dip and choose the flavor from there! The darker beers are best with pretzels, pretzel sticks, tortilla chips, and bread.
For the lighter side, use carrot sticks, broccoli and cauliflower or zucchini.
I use a combination of cheddar, gruyere and cream cheese. The cheddar and gruyere add flavor while the cream cheese adds a creamy texture. Choose any cheese you like!
This Beer Cheese Dip is super easy to make ahead! All you need to do is cool it and keep it covered in the refrigerator until you’re ready to reheat it!
INGREDIENTS
1 Pkg. Hidden Valley Dry Ranch Dip
2 Pkg. Cream Cheese 8 oz. each (softened)
8 Oz. Beer about (1/3-1/2 Cup)
1 1/2 Cup Cheddar Cheese Shredded
½ cup Gruyère Cheese, Shredded
4 Green Onions (optional) Diced
INSTRUCTIONS
In a bowl, mix the dip mix, cream cheese, beer, and cheddar cheese. Mix together.
If you want to serve this dip warm, bake in the oven at 350 until bubbling.
Happy Fall Ya’ll! We may not have the fall weather here in Florida but we can create those delicious fall flavors!
Acorn squash gets roasted to perfection and tossed with chicken sausage, kale, cranberries, pecans and melty goat cheese for the perfect salty and sweet combo.
Ingredients
Acorn squash
2 acorn squash medium
2 tablespoons olive oil
¼ teaspoon salt or more
black pepper freshly ground
Squash filling
1 tablespoon olive oil
1 onion small, diced
4 cloves garlic minced
1 pint mushrooms, chopped
1 tablespoon dried rosemary
10 oz chicken sausage, crumbled
4 oz kale, chopped
½ cup dried cranberries
½ cup pecans, chopped
4 oz goat cheese
Instructions
Roast acorn squash
Preheat the oven to 400 F.
Cut off the top and the bottom of each acorn squash to create a flat base. Make sure not to cut too deep into the base of the squash.
Slice each squash in half. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
Place acorn squash cut sides up on a baking sheet.
Drizzle the cut sides of acorn squashes with olive oil and rub the oil into the squash. Season generously with salt and pepper.
Turn the squash over, and place it cut sides down on a baking sheet.
Roast in the preheated oven at 400 F for 30 minutes.
Make squash filling
Make the sausage filling while the squash is being roasted in the oven.
In a large skillet, heat olive oil, add diced onion and garlic, and cook it on medium-high heat for about 2 minutes until cooked and a bit charred.
Add the chopped mushrooms, and saute until soft.
Add crumbled sausage and rosemary, cook on medium heat until the sausage is completely cooked through.
Add fresh kale and cook for another 5 minutes on medium heat until the kale wilts.
Add dried cranberries and chopped pecans and mix everything.
Season with salt and pepper.
How to stuff acorn squash
By this time, you have roasted the acorn squash for 30 minutes. Remove them from the oven and turn cooked squash halves cut sides up.
Divide the sausage filling among the 4 halves and stuff the squash until the mixture is leveled or a little bit higher. Sprinkle each half with goat cheese.
Bake the stuffed acorn squash in the preheated oven at 350 F for 10 or 20 more minutes until the sausage mixture is heated through.
Who’s ready for fall? Buttery, soft, and oh-so-delicious, these Apple Whiskey Toffee cookies boast all your favorite fall sensations. Trust me these homemade cookies are hard to turn down.
INGREDIENTS
1 cup butter room temperature
1 cup white sugar
1 cup brown sugar
2 eggs
1 tbsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
2 apples, peeled & diced
1 cup white chocolate chips
1 cup toffee chips
1 cup whiskey
INSTRUCTIONS
In a large mixing bowl, cream together the butter and sugar. Stir in the eggs and vanilla.
In a small bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
Add that mixture to the creamed mixture. Stir to combine.
Stir in the whiskey, applesm, chocolate and toffee.
Refrigerate for 30-60 minutes or more.
Heat the oven to 375F degrees.
Spoon the batter using a medium cookie scoop onto a lined cookie sheet and cook for 10-12 minutes, until golden.
Let rest for 5 minutes. Then, remove to a cookie rack to continue cooling.
If you love Harry Potter then these cookies are definitely for you!
But if you’re not much of a fan, no worries- you will still love them! These cookies are chewy flavored with butterscotch, vanilla and white chocolate.
My friends and I are Universal Studio Annual pass holders so we visit the parks and Harry Potter world regularly. Butter beer is always a must when we are there so when a friend sent me a recipe for cookies, I was inspired to create my own! I hope these cookies transport you right into the wizarding world!
INGREDIENTS
2 sticks Unsalted Butter Melted
1 cup Light Brown Soft Sugar
1 cup Granulated Sugar
1 Medium Egg
2 tsp Vanilla Extract
2 cups all purpose Flour
3 tsp Baking Powder
1 box Butterscotch Cook & Serve Pudding
1 ½ cups White Chocolate Chopped
INSTRUCTIONS
In a large bowl, using an electric/stand mixer, combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
Add the flour, baking powder, butterscotch pudding mixture and white chocolate chips, and fold until combined.
Cover and chill in the fridge for at least 30 minutes.
Preheat the oven to 350 degrees fahrenheit .
Line 2-3 large baking trays. Roll into about 12 balls or use a medium size cookie scoop.
Place on lined baking sheets.
Bake 10-12 minutes, until golden and just crisping up at the edges
This recipe reminds me of visiting the Dillards House in Georgia. My family has a cabin in Franklin, North Carolina; about twenty minutes from the Dillard House. It is one of my favorite places to eat whenever I visit. Think family style with generous portions of the best homemade Southern dishes you’ve ever had. Every time we would go in the summer they would serve up this buttery summer squash casserole.
This country squash casserole is great for a summer side dish, a cookout, a family dinner, and pretty much any other occasion where you’re feeding a crowd. Another major plus is that it requires just 5 minutes of prep time and only a handful of ingredients.
INGREDIENTS
6 small yellow squash, thinly sliced
2 large eggs, room temperature
¾ cup milk
1 stick of butter, divided
1 teaspoon salt
ground black pepper to taste
1 small onion, diced
2 cloves of garlic, minced
1 teaspoon fresh thyme
½ teaspoon salt
¼ teaspoon pepper
¼ cup water, or more as needed
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
1 teaspoon garlic salt
1 tablespoon Parmesan cheese
INSTRUCTIONS
Preheat the oven to 350 degrees F.
Melkt one tablespoon of butter on a large skillet over medium heat. Saute the onion and garlic until fragrant.
Place squash in the skillet and stir to mix with onion and garlic. Pour in water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
Mix cracker crumbs and cheese together in a medium bowl. Stir half of the cracker mixture into the cooked squash and onions.
Mix eggs and milk together in a small bowl, then add to the squash mixture.
Stir in 4 tablespoons of melted butter, and season with salt and pepper. Spread into the prepared baking dish. Sprinkle with the remaining cracker mixture, and dot with the remaining butter.
Bake in the preheated oven until lightly browned, and starting to bubble and the topping is lightly golden brown in color, about 35 minutes. You can also broil on low for the last few minutes to finish browning the panko topping.
Whisk Away Kitchen 